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Cacio E Pepe 4 Minuti Pasta

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EAN 0071072803530 · Alessi · Entrees, Sides & Small Meals

Identity

Name
Cacio E Pepe 4 Minuti Pasta
Barcode (EAN/GTIN)
0071072803530
Brand / Manufacturer
Alessi
Category
Entrees, Sides & Small Meals
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 007)

Description

Cacio E Pepe 4 Minuti Pasta is a Entrees, Sides & Small Meals item carrying the Alessi name. It carries a Nutri-Score of E. Allergen labelling names milk. Labelling claims on file include contains milk. A 100 g portion carries 357 kcal (1490 kJ). The same 100 g holds 4.46 g of fat, 2.68 g of it saturated, 62.5 g of carbohydrate, including 7.14 g of sugars, 14.3 g of protein, 3.57 g of fibre and 3.75 g of salt. The declared country of origin is the United States.

Regulated substances (4)

Ingredients

Ingredients: Pasta (Durum Wheat Semolina), Dried Cheese Sauce (Parmesan and Romano Cheese (Milk, Cheese Cultures, Salt, Enzymes], Whey, Buttermilk Solids, Sodium Phosphate, Salt), Onion, Salt. Contains Protein, Corn Meal, Monosodium Glutamate, Sugar, Maltodextrin 2% or less of: Black Pepper, Modified Corn Starch, Hydrolyzed Corn (from corn), Dehydrated Chicken, Torula Yeast, Corn Starch, Sodium Al

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1490 kJ / 357 kcal
Fat4.46 g
Saturated fat2.68 g
Carbohydrates62.5 g
of which sugars7.14 g
Fibre3.57 g
Protein14.3 g
Salt3.75 g
Sodium1.5 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Japan Food Sanitation restricted (1)

Source: Japan MHLW Food Sanitation Act

Allergen (3)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (2)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (6)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (1)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (4)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (5)

Source: Ministero della Salute (Italia)

ANSES e-Phy (FR Pesticide Register) (1)

Source: ANSES — Agence nationale de sécurité sanitaire

FDA Added to Food (US) (6)

Source: U.S. FDA Substances Added to Food

NIOSH Pocket Guide to Chemical Hazards (US) (2)

Source: U.S. CDC NIOSH

ECHA Biocides Register (EU) (1)

Source: ECHA — Biocidal Products Regulation

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

More from Alessi

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

Related basics